One More Dish! Chikuwa and Nori Seaweed Fritters (Isobe-age) Made in a Frying Pan. This deep-fried dish is often a side dish item in commercial Bento, but also a great home-made Isobeage is a deep-fried dish that contains some kind of seaweed. Here we added Aonori But there are lots of kinds of seaweed and lots of possibilities, like wrapping a sheet of roasted seaweed, Nori. Add wakame seaweed and toss well.
As an Amazon Associate I earn from qualifying purchases. Nori (海苔) is the Japanese word for seaweed. There are many kinds of nori. You can cook One More Dish! Chikuwa and Nori Seaweed Fritters (Isobe-age) Made in a Frying Pan using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of One More Dish! Chikuwa and Nori Seaweed Fritters (Isobe-age) Made in a Frying Pan
- It’s 1 of one 5-stick package Chikuwa.
- It’s 2 tbsp of Flour (cake flour).
- Prepare 1 tbsp of Katakuriko.
- Prepare 1 tbsp of Aonori.
- Prepare 20 ml of brimming Water.
- It’s 1 small of amount Eggs (Leftover egg liquid from cooking rolled omelettes etc.).
- It’s 1 of Vegetable oil.
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One More Dish! Chikuwa and Nori Seaweed Fritters (Isobe-age) Made in a Frying Pan step by step
- As for the chikuwa, I use chikuwa as shown in the photo. This of course also tastes good with fried chikuwa as well. Cut the chikuwa in half around the center diagonally. If you are using longer chikuwa that of that in the photo, then it is easier to handle by cutting into thirds..
- Making the breading. As shown in the photo, if you have just a bit of egg leftover after making tamagoyaki, then you can use it to make this. If you have it, add the ingredients into this bowl. Add cake flour and katakuriko to the bowl, then pour in the water and stir with cooking chopsticks. Sprinkle in the aonori and stir..
- Add the chikuwa to the breading from Step 2, and mix using cooking chopsticks..
- Add a large amount of vegetable oil to a frying pan. Over a strong heat and while turning occasionally with cooking chopsticks, move the frying pan around to circulate the cooking oil, and it'll be done in no time..
In such countries, some dishes have gained so much importance, they are considered the de facto – although unofficial – national dish. Ilish fish marinated and steamed in a banana leaf. Usually, a little marination is kept aside to pour on the fish after it's cooked. The steamed fish is always accompanied. Heating of foodstuffs was performed by boiling in hot water, steaming in a steamer, or frying in a frying pan.